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Graham’s at Squaw Valley 1650 Squaw Valley Road, P.O. Box 2001, Olympic Valley, CA 96146

Phone: 530.581.0454 – Fax 530.581.0946

About Us

Graham’s is the favorite location for a Wedding. The cozy and rustic feel of an alpine family home appointed with a changing art display and white linen tables. Our Chef and Sommelier will custom design a menu and accompanying wine selections. Some of our more memorable events a Spanish Tapas inspired Wedding Reception, an “Arabian Nights” evening complete with Moroccan dishes, Magicians and Belly Dancers (We couldn’t get a permit for the camels) and an Italian night with an afternoon Bocce tournament. We like to have as much fun as you and guests. We openly entertain your ideas and visions. If you have a special location for your Wedding, we’ll take our “show on the road.” We have locations in the Tahoe area both on the lake and not. These locations are unique to historic and depending on the “flavor of your reception.” We can coordinate everything.

Summers are a preferred time of year to many. Squaw Valley is only eight miles from Lake Tahoe and offers a reprieve to you and your guests from the many vacationers that inundate the shores of the Lake Tahoe during the summer months. As the meadow explodes with the colors of the indigenous wild flowers, people enjoy the outdoor activities Squaw has to offer; peaceful hiking trails, Robert Trent Jones Jr. golf course, mountain bike riding, fly fishing, swimming, tennis and a challenging ropes course. The sheer volume of visitors and restrictive policies on Lake Tahoe, has led many couples to Squaw for a more private location for their Wedding and Reception. Graham’s has an expansive lawn area and redwood deck for both ceremony and reception for groups up 220 guests. Weddings are given exclusive use of Graham’s for a rental fee that includes all six rooms at the Christy Lodge for two nights. Squaw Valley has a vast selection of other hotels and rooms for all of your guests and all are within a mile of Graham’s.

Let Us Make Your Wedding

Hors d'oeuvre Selections

(choose three)

Ahi Tuna Sushi Rolls

Smoked Trout Canapes with Balsamic Onion

Scallop and Shrimp Ceviche “Shots”

Dungeness Crab Cakes – Saffron Aioli

Bacon Wrapped Scallops

Caviar and Smoked Salmon Eclairs

Chilled Steamed Mussels in the Shell with Salsa Verde

Ahi Tuna Tartar with Mango and Wasabi Cream in Phyllo Cups

Grilled Herb Shrimp with Lemon Aioli

Shrimp Cocktail

Oysters on the Half Shell

Fresh Fruit “Mojito” Skewers

Spanokopita- Phyllo with a Savory filling of Spinach and Feta Cheese

Gorgonzola Caramelized Onion Tartlettes

Belgian Endive with Gorgonzola, Walnuts and Balsamic Glaze

Spinach and Walnut Stuffed Mushroom Caps

Asparagus Pastry Puffs

Samosas with Mint Sauce

Raspberry and Brie en Croute

Antipasta Skewers with Fresh Mozzarella, Olive and Artichoke

Italian Sausage Stuffed Mushroom Caps

Country Pate with Whole Grain Mustard

Korean Beef wrapped in Rice Paper Beef

Chicken Skewers Satay, Curry, or Teriyaki Tenderloin of Beef Milanese with Lemon, Caper and Red Onion

Steak Tartar on Crouton

Foie Gras “Spoons” with Lingonberry Demiglaze

GRAHAM’S at SQUAW VALLEY

BUFFET SELECTIONS

SALADS (Choose Two)

Organic Mixed Salad Caesar Salad

Heirloom Tomato & Mozzarella Salad Greek Salad

Penne Pasta Salad Spinach & Roasted Beef Salad

Tropical Fruit Salad

ACCOMPANIMENTS (Choose Two)

White & Wild Rice Pilaf Cheese Tortellini with Basil Cream Sauce

Grilled Farmer’s Market Vegetables Roasted Garlic Potatoes Penne Pasta Pomodoro

Potatoes Gratin

ENTREES (Choose Three)

Grilled Beef Tenderloin – Wild Mushroom Sauce Grilled Salmon – Orange Saffron Glaze

Proscuitto & Fontina Stuffed Chicken Breast Roast Leg of Lamb

Roast Pork Loin – Rosemary au jus Grilled Halibut – Champagne Cream Sauce

Wild Mushroom Ravioli – Roasted Garlic and Sage

Served with Freshly Baked Breads. Sales Tax (8.25%) and Gratuity (20%) will be added to all totals

Sit Down Dinners

Appetizers Soup- Cream of Butternut Squash -o r- Lobster Bisque

Antipasti Mare- Trio of Smoked Seafood

Roasted Asparagus- in Proscuitto with Parmesan & walnuts

Savory Strudel- filled with Wild Mushrooms/Brie with Cream Demi Glaze

Crab Cakes- with Sauce Aioli

Grilled Quail- Cabernet Sauce

Seafood Skewers- Shrimp and Scallop

Grilled Giant Scampi- Marinated in Sesame, Ginger, Garlic and Chilies

Fritti di Mare- Assorted Seafood, Battered and Fried

Galette Natalie- Pastry with Goat Cheese, Mush. and Scallops

Yucatan Crab Legs- Marinated, Baked served w/ Fruit Salad

Sa lads Caeser Salad- with Polenta Croutons

Dungeness Crab Salad- Spinach, Fennel, and Onion Confit

Mixed Green Salad- w/Gorgonzola, Walnuts and Balsamic Vinaigrette

Spinach Radicchio Salad- Warm Pancetta Dressing

Pasta Strozzapreti- Corkscrew Pasta with Ragout of Pheasant

Pasta Verdure- with seasonal Fresh Market Vegetables

Eggplant Gnocchi- in a Fresh Tomato and Herb Sauce

Farfalle- Smoked Salmon, Mascarpone, Lemon and Fresh Peas

Risotto- with Artichokes, Proscuitto, Herbs and Parmesan Cheese

Rigatoni Norma- Eggplant, Kalamata Olives, Tomato and Feta

Fusilli- Wild Mushrooms, Fontina Cheese and Herbs

Triangoli- Mushroom Stuffed Pasta W/ Walnuts and Parmesan

GRAHAM’S at SQUAW VALLEY

Entrees Filet of Beef Mignon- Wild Mushroom Sauce

New York Strip- Roasted Peppers, Garlic and Horseradish

Venison Chop- Wild Berry Relish

Grilled Filet of Fish- Seasonal Preparations

Fresh Fish Papilotte- Parchment Wrapped with Herb Butter

Grilled Ahi- Papaya Vinaigrette

Paella- Spanish Rice Dish with Shellfish and Fresh Fish

Roast Breast of Chicken- stuffed with Merguez Sausage topped with Lemon Pepper Marmalade

Chicken Pumate- Artichokes, Sun Dried Tomatoes, Garlic And Mashed Potatoes

Grilled Lamb Chops- in a Port Wine sauce

Roast Half Duck- Cognac Date Sauce

Pork Rib Chop- With Fresh Sage Cream or Sun Dried Tomato Sauce

Pork Tenderloin- French Truffle Butter

Roast Veal Loin- stuffed w/Spinach, Proscuitto and Fontina Cheese

Moroccan Lamb Shanks- Braised, served over Couscous

Osso Bucco- Traditional Braised Veal Shanks w/Saffron Rice

Eggplant Marrakech- Moroccan Eggplant topped with Tomatoes, Brown Rice, Chick Peas and Feta Cheese

The Following are Examples of the Designed Menus

GRAHAM’S at SQUAW VALLEY

Passed Hors D’oeuvres plus Three Courses

Hors D’Oeuvres Crab Empanadas, Calamari Genovese Ahi Sashimi, Seared Foie Gras

Sa lad Course

Mixed Baby Greens With Candied Walnuts, Gorgonzola Cheese with Balsamic Vinaigrette

Entrees

Fi let of Beef

Gorgonzola Herb Butter

Breast of Chicken Moroccan Style with Couscous

Halibut Papi lotte Halibut baked in Parchment with Baby Spinach and Citrus Herb Butter

Dessert Sampler

Cappuccino Caramel Cheesecake Fresh Fruit Tarts

GRAHAM’S at SQUAW VALLEY

Sit down meal with appetizer

Appetizer

Yucatan Crab Legs With a Spiced Melon Salad

First Course

Caesar Sa lad With Polenta Croutons and White Anchovies

Entrees

Fi let of Beef Wild Mushroom Sauce

Sa lmon Grilled Salmon with an Orange Saffron Glaze

Breast of Duck

Pan Seared Muscovy Duck Breast with a Sun Dried Cherry Demiglaze

Dessert

Tiramisu Mixed Berries with Sabayon Sauce

GRAHAM’S at SQUAW VALLEY

Family Style Dinner

Mixed Baby Greens

With Candied Walnuts, Gorgonzola Cheese with Balsamic Vinaigrette

Pasta Course

Mushroom Ravio li With Browned Sage Butter

Entrees

Bistecca Milanese Thinly Pounded NY Strip Steak marinated in Olive Oil, Garlic, Lemon Juice,

Flaked Red Chilies and Italian Flat Leaf Parsley. Drizzled with Olive Oil and served with a Lemon Wedge

Alaskan Halibut

With Walnut Beurre Blanc

Dessert Sampler A Selection Of Chef’s Favorites

Our Photo Gallery

The Food